Leek & butter bean soup with crispy kale & bacon - Good Food Middle East

Ingredients

• 4 tsp olive oil
• 500g leeks, sliced
• 4 thyme sprigs, leaves picked
• 2 x 400g cans butter beans
• 500ml vegetable bouillon stock
• 2 tsp wholegrain mustard
• ½ small pack flat-leaf parsley
• 3 rashers streaky bacon
• 40g chopped kale, any tough stems removed
• 25g hazelnuts, roughly chopped